Grey Poupon Classic Mustard

Living overseas and been craving Grey Poupon. I love using this as a dip for cold cuts not to mention as a sandwich spread. Only complaint i have is the cost of shipping for the item.

How can you go wrong with white wine! My only problem is the squeeze bottle. This masterpiece only deserves a small metal knife and no spatula. It should only be eaten with a piece of honey sweetened ham, with swiss cheese on a rye cracker.

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Grey Poupon has star spot in my kitchen. I eat it almost every day and cook with it too. It has a flavor that brightens up everything. Beyond goat cheeses, wine, and quiche, Grey Poupon is something the French can be proud of though its truly underutilized by the average American cook. Some of my favorite pasta sauces include it along with the usual grating cheeses. You'd also be amazed by tofu cooked in a simmer sauce made with the stuff. (I feel the glare of the average french food critic.) Look for some interesting recipes with the stuff and enjoy.

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I've never used much mustard, but I've always had a jar of the yellow stuff around for whatever purpose might come up. Then some time ago, I began noticing somewhat humorous TV ads for Grey Poupon. I ignored them, but then one day I picked up a two-jar pack (just like this, except 16 ounces) of Grey Poupon Dijon Mustard made with white wine at my local warehouse club. Wow! This stuff is really impressive and goes wonderfully with a wide variety of foods. Now my usage of mustard has gone way up. It's low in calories, inexpensive and flavorful in a delicious, zesty way. My jars have a little sticker that indicates it picked up a Gold Medal at the Napa Valley 12th Annual Mustard Festival. No surprise! Good-bye yellow stuff.

Gary Peterson

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